I am thinking I want to try making Liege Waffles. I've watched a few videos and read several recipes. I've found the pearl sugar on Amazon but it's really expensive and I've wondered about just making my own.
Not sure if this will behave similarly to the real thing or not. But I put some sugar in a pan over very low heat and spritz it with a tiny bit of water and then tip the pan to roll the sugar back and forth and it forms little clusters that seem like they should work. I'm trying to keep the heat low enough that it doesn't brown the sugar (though the sugar is turning a little bit tan) and just use the heat to dry out the moisture once the clusters form - and very careful to use just enough mist to get it to stick without turning it into syrup.
Anyone else ever try making pearl sugar?
I've never made Liege Waffles before ... but I had sourdough starter bubbling and about to overflow and needed to do something with it. So these are whole wheat sourdough waffles with the pearl sugar --- OMG it is so good and crunchy caramelized sugar. I don't know if these are close to the real thing (never had them) ... but they are certainly the best waffles I've ever had! (just remembered I screened off the bran so fresh ground wheat but not "whole wheat")
So glad to read this! I had liege waffles only once at a mall store in Minnesota claiming to be "original" liege waffles. They were very much like a brioche dough made with high gluten flour that was proofed overnight in the refrigerator. The dough was then spread out onto a hot waffle iron using 2 sticks (like chopsticks), sprinkled with sugar and baked in the iron. Quite delicious but I would bet yours tasted much better using well-fermented sourdough.
Well done!
First use powdered sugar or pulverise crystal sugar until it is powder. Then use a large jar, mist lightly and shake to get the sugar to clump. Spread out onto plastic or parchment and allow to air dry.
They look delicious. I think your sugar came out fine. if you google "DIY Pearl Sugar" you will find others who have done this.
And now after reading the recipes I want to make them!
I have made golden syrup and treacle , so I can say from first hand experience when working with sugar ,you need to have a thick pot with a pale interior, and patience.